Tuesday, June 17, 2008

Fresh Strawberry Daiquiri


2 cups strawberries

1/2 cup sugar

1/3 cup water

1/2 cup rum

1/4 cup lime juice

2-3 cups of ice

whipped cream

Serves 4

Sure you can order a Strawberry Daiquiri just about anywhere, and you can even buy frozen or canned mixes from the grocery store, but did you know how truly simple and satisfying it is to make this cool drink from scratch? You'll find that a handmade, real fruit version of the daiquiri is so refreshing you'll never regret the little bit of extra prep work. Here is an easy recipe that anyone with a blender and a few simple ingredients can put together.

To start, simply mix a 1/2 cup sugar and 1/3 cup water with a wire whisk over medium heat until all sugar is dissolved (about 5 minutes).

This will create what is called a simple syrup, a common base for many types of cocktails and blended drinks. By using syrup, you avoid having gritty grains of sugar in your glass. Next, pour the mixture into a container and refrigerate for about an hour, or until cool. If you're in a rush, you can freeze the mixture for about 15 minutes. Now rinse and slice about 2 cups of strawberries and toss them into the blender.

The berries should slightly heap over the measuring cup.

Cut and juice enough limes to squeeze 1/4 cup of juice. This should be about one lime.

Add to the blender along with a half cup of clear or golden colored rum.

Once the simple syrup is cool, pour all of it into the blender and add one cup of the ice.

Pulse your blender until the mixture begins to smooth out. Slowly incorporate the rest of the ice until you have reached your desired thickness. If you add all of the ice at once, you may overwork your blender so I have found that it's better to go slow.

Once you have reached your desired thickness, pour into your favorite glass and top with a dollop of whipped cream. Garnish with a lime wedge and a strawberry, and enjoy. Any leftovers (I never seem to have any...) can be stored in the freezer. Just partially thaw and then re-blend the mixture to break up any ice before serving. You may need to add a few more cubes to help thicken the drink.

Voila! A cool summer treat to share with your friends.


Sunday Cook said...

This looks yummy Leslie.

FYI - I make my simple syrup ahead and store it in the fridge in a squeeze bottle - if you add a splash (like a teaspoon per cup of syrup) of vodka to the syrup, it'll keep for quite a while in there.

Happy sipping!

Anonymous said...

Great website Leslie. The pictures are great! I'm excited for you!-Meghan

Kerry Osborne said...

Thanks for sharing your recipe, Leslie. I meant to ask you for your daiquiri recipe when we picked strawberries last month. :-)

Tom said...

Leslie, love the recipe site. Good luck with it - funny that so many of us are amateur cooks these days. :) Wish I had more time to experiment in my kitchen. Instead I'm watching a Blue's Clues on how to go potty. :)

The Cook said...

Thanks for the support guys! A new recipe is headed your way tomorrow...

Anonymous said...

I tried this out last nite, it wasnt too sweet which was a definite positive. However, it really didnt have much if any of a kick to it, more like a smoothie than a daiquari. I added several ounces more run, to make it an alcohalic "drink", I think you will too.

Knocker Boys said...

I'm going to go make some daiquiris right now. Thanks for the recipe!

Anonymous said...

this was DELICIOUS. will never drink store bought again! thank you.

Anonymous said...

Ooh shoot i just wrote a big comment and as soon as i hit reply it came up blank! Please tell me it worked correct? I dont want to submit it again if i don' t have to! Possibly the weblog glitced out or i am an idiot, the second option doesnt surprise me lol. thanks for a great blog!Terrific function! This is the kind of information that ought to be shared close to the web. Shame on the search engines for not positioning this post higher!

SweetCharity said...

Good recipe. Thanks!

Chris Alan said...

I used 4 cups ice, 3/4 cup rum and Splenda instead of sugar. No need to cook a simple syrup, Splenda dissolves very well in blender. The sweet/sour balance is good and the cocktail is icy, smooth and potent.